Grilled Pineapple and Coconut Sherbet

Grilled Pineapple and Coconut Sherbet

Grilled Pineapple and Coconut Sherbet


  • 125 milliliters water
  • 100 milliliters sugar
  • 400 milliliters light coconut milk
  • 1 tablespoon lemon juice
  • 450 grams fresh pineapple slices (peeled and cored)
  • pinches salt

  • a few tablespoons shredded or dessicated coconut – dry toasted in a pan over medium heat until golden brown
  • a few more pieces of grilled pineapple for garnish (optional)
  1. Brush each pineapple slice lightly with some oil and grill each side for 3 minutes on a hot griddle pan.
  2. Once all the slices are grilled, blitz until smooth.
  3. Bring the sugar and water to a boil and simmer for 5 minutes while stirring.
  4. Mix the pineapple, coconut milk, sugar syrup, lemon juice and salt and chill for at least 6 hours and then churn in an ice cream maker.
  5. Put in a suitable container and freeze until ready to serve.

Author Notes: This sherbet is refreshing, summery and tropical, while the smokiness from the grilled pineapple adds a wonderful depth. A sherbet is usually a sorbet with dairy added which in this instance I replaced with light coconut milk.

This recipe originally appeared at Food 52.


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